Ingredients
-
1/2 cup diced onion
-
1 tablespoon olive oil
-
1 clove garlic, minced
-
2 red bell peppers, roasted, peeled, and seeded (see note below)
-
2 teaspoons Fond de Poulet Gold®or Veggie-Stock Gold® dissolved in 1 cup hot water
-
1/2 to 1 teaspoon smoked paprika (optional)
-
Salt and ground black pepper
-
Sherry vinegar
-
1 tablespoon unsalted butter
Methods/Steps
In a medium saucepan, sauté the onion in the olive oil over medium-low heat until the onion is translucent, about 3- 5 minutes. Add the garlic and cook another minute.
Add the peppers, the dissolved Fond de Poulet Gold®or Veggie-Stock Gold®, and the smoked paprika (if using), bring the mixture to a simmer, and cook for 15 minutes.
Purée the sauce in a blender until smooth, working in batches if necessary.
Return the sauce to the pan over low heat and season to taste with salt, pepper, and a dash of the sherry vinegar. Finish the sauce by whisking in the butter.
Additional Tips
To roast red peppers: Preheat the broiler. Place the peppers on a foil-lined baking sheet. Broil, turning as needed, until the skin is blackened and blistered on all sides. Remove the peppers from the oven, place them in an airtight container, and cool at least 15 minutes (the heat from the peppers in the airtight container will create steam that helps loosen the skins.) After they're cool enough to touch, slip the skin off the peppers, pull them apart, and remove the seeds and stem from each.
